1. Season the chicken with salt and black pepper, then cook in a skillet or grill pan over medium-high heat for 5–7 minutes per side until fully cooked. Let it rest and slice into strips.

2. Cook the bacon in a skillet until crispy, then transfer to paper towels and crumble.

3. Prepare the corn by boiling or grilling, then cut kernels off the cob if using fresh.

4. Wash and chop the romaine lettuce, slice the strawberries, and slice the avocado just before assembling.

5. In a bowl, whisk together honey, Dijon mustard, olive oil, apple cider vinegar, garlic, salt, and pepper to make the dressing.

6. In a large bowl, add the lettuce as the base, then layer strawberries, corn, avocado, and bacon.

7. Top with sliced chicken.

8. Drizzle dressing over the salad and toss gently or serve as is.

9. Adjust seasoning if needed and serve immediately.